INGREDIENTS
500g fresh spinach (washed and drained)
200g leeks (washed and sliced)
50g parsley (washed and chopped roughly)
3 garlic cloves (chopped)
200g ricotta cheese
75g Parmesan cheese (grated)
3 tbs olive oil
Salt and black pepper
Ingredients for Pancakes
200g plain flour
2 eggs (beaten)
3 tbs olive oil
200ml coconut milk
1 tsp dry herbs (oregano or thyme)
1/2 tsp baking powder
Salt
Method
Mix eggs, milk and olive oil together
In another bowl, mix flour, herbs, baking powder and salt
Beat both mixtures together until a thick puree without lumps
Keep on one side
For the béchamel
100g butter
75g flour
350ml milk
100ml white wine
1/2 tsp freshly grated nutmeg
1 tsp mustard powder or paste
Salt
Method
Melt the butter in a saucepan then add flour, cook until nutty brown
Remove from the heat, add the milk and mix until silky pure without lumps, then add wine
Add mustard and nutmeg, and check the seasoning
METHOD
Heat the oven 180*
Heat a pan with olive oil, add the garlic and leeks and cook for around 7 minutes
Add spinach and parsley, remove from the heat and mix well
Let it cool down then add the ricotta cheese and check the seasoning
Start making thin pancakes with a nonstick pan
Sprinkle the spinach mixture in each pancake and roll it up
Arrange the pancakes in a ovenproof dish
Finish with the béchamel, sprinkle with parmesan and flaked almonds
Bake in the oven until golden brown and the pancakes have crisped slightly